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Interviews | May 16, 2013
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Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table)by Jason C Anthony
Synopses & ReviewsPublisher Comments:Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarcticas kitchens still wait for provisions at the far end of the planets longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture. Anthonys tour of Antarctic cuisine takes us from hoosh (a porridge of meat, fat, and melted snow, often thickened with crushed biscuit) and the scurvy-ridden expeditions of Shackleton and Scott through the twentieth century to his own preplanned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthonys tale as entertaining as it is enlightening.
About the AuthorJason C. Anthonys essays have appeared in Orion, VQR, Alimentum, the Missouri Review, and in the Best American Travel Writing 2007. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
Other books you might likeRelated Subjects
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
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